The operation of your commercial wine chiller is vital to your winery’s operations. Being able to reliably chill wine means being able to produce a product that’s ready for testing, packaging, serving or cellaring. If your chiller is on the fritz, you’re going to be left with a product that’s at risk of spoiling.
Don’t settle for room temperature wine that’s lacking in flavor or integrity! If your commercial chiller is on the fritz, call for commercial cooler repair in Eugene, OR and restore its function as quickly as possible. And, while you’re at it, it’s important to take stock of a few simple tips for proper maintenance, to help prevent any future breakdowns or inefficiencies:
Make sure your chiller is properly ventilated. Improper ventilation is one of the chief causes of a unit’s breakdown and can have long-term ramifications to its efficiency. Depending on the type of chiller you have, it may have either front or rear venting. Determine where your venting is located and make sure it’s never blocked or obstructed in any way.
Understand the effects of ambient temperature. If your chiller is located near anything hot or placed directly in an area of heavy sunlight, there’s a chance this ambient temperature could affect the performance of your unit. It’s smart to relocate and position your chiller away from other winery equipment and make sure direct sunlight is limited to a minimum.
Know the capacity. Nothing will cause problems for your chiller like overexertion. If you exceed its capacity, the sensors within the chiller will register higher temperatures for longer, since there’s more chilling to be done. Over time, this causes excess stress on the unit, which leads to premature breakdown of parts and components. Stick to the capacity listed and make sure you’re not exceeding the efficiency standards of the unit.
Clean your unit routinely. Cleaning your wine chiller will also serve to improve its efficiency and overall operation. If the chiller is kept clean and given the routine maintenance it needs, it won’t have to work as hard to accomplish its job of chilling your wine.
Pay attention to filtration. Chillers have a filtration component that helps them to keep the air within clean and purified, which in turn promotes better performance. These filters need to be changed out and replaced in routine intervals, to ensure they’re not having the inverse effect and making it harder for the unit to do its job.
Of course, in addition to all of the above, you’re going to want to have an HVAC professional out on a regular basis to inspect your chiller and provide any commercial cooler repair in Eugene, OR that might be needed to keep it running smoothly.
Staying on top of your chiller’s function will ultimately help you avoid costly breakdowns or inefficient operation, which can end up costing you money and leading to spoilage or tainting of your wine. The best approach to maintaining your chiller is a proactive one.
Commercial-grade refrigerators and freezers are used in many restaurants, grocery stores and convenience stores. They range in size, anywhere from 4 feet by 4 feet to 10 feet by 10 feet, and some can even be as large as a standard size warehouse. Regardless of the size of the commercial cooling unit, it’s strongly advised that business owners and their employees are trained on worker safety for walk-in coolers. Coolers may look simple, but they pose plenty of hazards that can lead to potentially dangerous situations.
To ensure worker safety at your facility, let’s run through some of the most common workplace hazards associated with commercial walk-in coolers in Eugene, OR.
Getting trapped inside
It’s a good thing that modern walk-in cooler units are equipped with safety releases on the doors. This feature is in place to ensure an employee does not get locked inside the unit by accident. Consider the temperature in these refrigeration rooms. They range from 28 degrees to 40 degrees, while freezers can be as low as -28 degrees. In the event of accidental entrapment, a person can quickly succumb to hypothermia or sudden death. The best way to prevent accidental entrapment is to always go to the coolers in pairs or prop the door open before stepping inside.
Toxin buildup
Mold or carbon dioxide buildup inside walk-in coolers is another risk to workers. The humidity inside storage coolers should be set to 60 percent to prevent fungal growth—mold growth can begin when moisture levels reach 70 percent. And, when condensation seeps into materials like cardboard, plastic foam and wood, the mold will form and spread quickly over any inside surfaces. Make sure your employees are regularly trained to detect the symptoms of mold exposure, like sneezing, coughing, sinus congestion and a sore throat. Your team should also be informed that storing dry ice inside refrigeration units causes carbon dioxide to accumulate and can reach unsafe levels very quickly.
Falling
Falling is another serious danger workers can run into inside commercial walk-in coolers. What makes walk-ins so slippery is that condensation can turn walkways into icy surfaces, so be sure to scrape and maintain these surfaces periodically to prevent slips and falls. To protect yourself against falls while working inside walk-in coolers, wear rubber-soled shoes with good traction.
Other hazards to note
It’s freezing inside walk-in cooler units, so plan on bundling up before going inside on. Keep warm coats, wool hats, gloves and socks near the entrances of coolers. Do not overload freezer shelves with packages and products, because they can collapse under the weight and fall onto someone. Finally, use only approved stepladders to reach things that are high up to prevent injury.
Is your commercial establishment in need of refrigeration or freezer repairs or services? Call on American Refrigeration Inc. to take care of your commercial walk-in coolers in Eugene, OR. We have over two decades of experience in the field and can help you ensure your equipment is functioning at its best.
Spring is almost here, which means it’s time to schedule a seasonal maintenance checkup for your commercial HVAC in Eugene, OR. But to ensure your heater and air conditioner are ready to perform properly come spring, get a full maintenance package that includes a professional inspection, adjustments, repairs and cleanings. Below is a basic checklist with important spring HVAC maintenance tasks. Some are small tasks you can tackle yourself, while others should be done by a professional.
Why you need commercial HVAC maintenance
Commercial HVAC systems supply heat and cool air to large spaces, so you’ll want yours to work consistently to avoid unnecessary downtime. So, just like you do for your home’s heating and cooling systems, you should perform regular maintenance on your commercial HVAC system every season to ensure your equipment works when you need it to. What are the benefits of professional HVAC maintenance? Let’s take a look:
The HVAC equipment will work more efficiently, reducing the amount of energy it needs by 25 percent or more to keep your indoor commercial space comfortable.
Not only will your HVAC be reliable, but you’ll also experience fewer breakdowns and see a drop in equipment and maintenance costs—as much as 20 percent!
Hands down, HVAC maintenance in the spring means better indoor air quality. Humidity levels are better balanced, and there’s a reduction in the amount of airborne particulates and contaminants.
A spring HVAC maintenance checklist
If you’re ready to get started on maintenance for your commercial HVAC system, here’s a handy checklist you can use to ensure you’re covering your bases:
Change air filters: The job of air filters is to trap and remove unhealthy airborne particulates and contaminants, such as dirt, dust, pollen, mold spores, pet hair and dander and other microscopic particles. With these particles out of the air, your customers and employees will breathe in clean air and enjoy a more comfortable indoor environment. Filters are replaced during scheduled maintenance, but consider checking them between appointments and change them if they’re obviously dirty.
Clean indoor HVAC components: Make sure to clean the indoor components of your cooling system—including blower fans, control panels and evaporator coils. Also, clean and assess moving parts like fans. They may need lubrication to keep them operating smoothly.
Clean around outdoor condenser units: The condenser unit and other vital components are in an outdoor cabinet that needs cleaning from time to time. Along with cleaning, remove any debris that may block vents and reduce airflow through the system. The most common types of debris found around coils and vents include grass, mud, leaves, twigs, garbage and more. Don’t forget to wipe down the cabinet as well.
Check the refrigerant: Your cooling system needs refrigerant to properly capture and release heat. Your commercial HVAC technician will check the refrigerant level in your system and add refrigerant to the manufacturer’s specifications. If there are any leaks, they should be repaired immediately. It’s best not to use the system until all repairs are made.
If your commercial HVAC in Eugene, OR is in need of service or repairs, look no further than the experienced technicians at American Refrigeration Inc. Contact us today to schedule a visit!
There’s no doubt that owning any food or beverage establishment comes with extra responsibilities to ensure consumer health and safety. Important tasks include checking your ingredient storage area monthly for needed commercial refrigeration repair in Eugene, OR and regularly cleaning distillery equipment. Regular maintenance is a crucial step in preventing the growth of bacteria that can lead to illnesses, bad tasting drinks, wasted products and equipment failure. Those in the beer and spirits production industry can attest to this.
Did you know that properly cleaning and sanitizing distillery equipment often goes overlooked? You may rinse and wipe down distillery components after each use, but sanitizing equipment is what will kill unwanted germs, bacteria and yeast.
With that in mind, here are some tips for maintaining your brewing and distillery equipment.
Implement a cleaning routine
Make sure to clean all brewing or distillery equipment parts after use. If you skip this step, you’re taking the chance of germs spreading through the entire system. Parts to clean include the brew kettle, mash paddle, fermenter, fermented lid, pump, hoses, hydrometer, airlock, thermometer, yeast containers and measuring spoons and cups. Always wear eye and hand protection when using cleaning solutions (your cleaning product will depend on what your equipment is made of). Some parts can be washed in an automatic dishwasher, but washing by hand ensures effectiveness and proper flushing.
Sanitize it all
Although cleaning and sanitizing sound like the same thing, they are not—especially when it comes to the food and beverage industry. To clean means to get rid of dirt, debris, stains and other matter, while to sanitize means to kill or greatly reduce spoiling microorganisms to minimal levels.
If you don’t get every area and surface on every piece of equipment, you run the risk of contaminating your next batch. Both cleaning and sanitizing your equipment—all of it, from the large kettle to the handheld measuring instruments—provides the best brewing or distilling conditions possible. Use chemical sanitizers manufactured specifically for sanitizing distillery equipment, and consider making a soaking bath for equipment you cannot reach inside to dissolve leftover ingredients. You should also schedule monthly and yearly maintenance appointments to avoid costly distillery equipment and commercial refrigeration repair in Eugene, OR.
Applying heat is another step you can take in the sanitation process. Heat is good at blasting bacteria from your equipment; you may be able to use the high-heat drying cycle on your commercial dishwasher as the final step in the sanitation process. While metal does great in high temperatures, plastic components do not. Avoid putting plastic pieces in the high-heat cycle.
Clean and sanitize immediately
Yes, you’ve spent the last several hours in front of hot equipment making alcohol, but the time to clean up is right away. Waiting to clean and sanitize gives bacteria time to grow, and makes the mess tougher to remove.
Keep your distillery equipment healthy and clean for fresh batches of beer or spirits every time. Luckily, the team at American Refrigeration Inc. is here to help. Give us a call any time you need distillery equipment maintenance, parts repair or commercial refrigeration repair in Eugene, OR!
If you own a distillery, then you undoubtedly want to make a drink that is clean. This is what regular cleaning and sanitizing equipment does, right? Well, it plays a huge role in cleanliness, but you also need a distillery filtration system. Much like doing your research before purchasing commercial refrigeration in Eugene, OR, you’ll want to look into the features and statistics of several filtration systems, and even get a few price quotes first. Another thing to keep in mind is installation. Always hire an experienced professional, like American Refrigeration Inc., to properly place and install your distillery equipment.
When looking for distillery filtration equipment, you will quickly learn that you’ve got many options to choose from. This means that making a choice may not be as easy as you thought it would be—especially since you probably have factors to consider, such as the price, equipment maintenance needs and equipment productivity.
To help narrow down the options, we’ve put together a list of some of the things you should consider before installing a new distillery filtration system.
Know what you are distilling
Most spirits being made for commercial distribution will require filtration to taste their best. Temperature is very important in the filtration of spirits. Filtration at ambient temperature is enough for white spirits, while most brown spirits need to be filtered at low temperatures. Therefore, the right filtration method for you will depend on the specific spirit you are distilling:
Gin: Because an already processed neutral spirit is used to produce gin, filtration typically occurs before gin production even begins. If producing your own neutral spirit for production, carbon filtering will make your gin clean.
Tequila: Carbon filtration, also referred to as activated charcoal filtration, is commonly used in tequila production to remove impurities like esters and furfural. Distillation alone cannot lower the amount of these impurities to legal standards, which is why activated charcoal filtration is used for additional cleaning.
Whiskey: If you are producing whiskey that is 46% ABV or less, the liquid will get cloudy when the whiskey cools on its own, through commercial refrigeration in Eugene, OR or when ice or water is added. Use chill filtration to remove esters, proteins and fatty acids in the whiskey to prevent cloudiness from happening.
Types of filtration methods
The key to producing an excellent spirit is to ensure it is filtered properly. But what should the final filtered product look like? The product must be free of visible particles in the liquid and present a clear and bright appearance. Chill filtration and carbon filtration are the two major methods of distillery filtration:
Chill filtration: This method is used mostly in the whisky making process to remove residue—brown spirits contain substances like proteins, essential oils, pectin and others.
Activated charcoal filtration: This is a basic filtration method used to remove unwanted particles from all other kinds of spirits—the activated charcoal removes contaminants and impurities using chemical absorption.
If you need service for your distillery equipment or commercial refrigeration in Eugene, OR, look no further than American Refrigeration Inc. Call us today for more information!
